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A good friend introduced us to Taureau, my favorite fondue restaurant in NYC. The Chef/Owner Didier Pawlicki was once featured on Bobby Flay’s Throwdown for his Perigord Cheese Fondue, which is what we always get there before it was even featured on TV ;). But the greatest part about this quaint French establishment is that it’s BYOB. What’s even better is that we manage to finish 1 bottle/person each time we go there… Yeah…

The picture above is not from Taureau, but rather from our own homemade Fondue Night.

Ah, Fondue Bourguignonne… Who knew thinly sliced beef flash fried in Peanut Oil (that’s the key, people! PEANUT oil) could taste SO delicious? Serve with dipping sauces. If you were me, you would experiment with whatever you could find in the fridge, but you could also use browse the BestFondue site for inspiration. For the cut of meat, I find beef tenderloin to be best – try to find ones with a good amount of marbling.

3 tsp Kirsch (I always omit this because I don’t have any… nor do I want to invest in a bottle for such small amount in this recipe)

a pinch of white pepper

a pinch of ground nutmeg

a pinch of paprika (I must admit I usually use a few pinches :))

cubes of bread, apples, broccoli, carrots, etc. for dipping

Rub inside of fondue pot with the halved garlic clove. Mix wine with lemon juice and gently heat on stove top. Slowly add both cheeses while whisking the mixture in figure eight motion (this is key to achieve a smooth mixture). Mix cornstarch with Kirsch (or a bit of wine/water, if you’re not using), and introduce into cheese mixture. Once the mixture gets nice and bubbly, add seasoning according to taste.

Of course you can also use the kind of cheese fondue that comes in a box – they are surprisingly delicious. Here’s one that I have tried successfully: Emmi Classic Cheese Fondue.